Accademia Olearia il Novello Bottle
High Provenance & Packaging ScoreDark Glass
Accademia Olearia • Italy (Sardinia)

Accademia Olearia il Novello

Best Culinary Use:Everyday Cooking & Finishing
Est. TrustA+95/100
Estimated Trust Score
High Provenance & Packaging Score

Weighted across single-origin integrity, cultivar chemistry, packaging protection & FDA customs record.

Data Confidence Score95% • High Confidence
High Confidence: Origin, packaging, cultivar, harvest/lab status, and retail price/volume are verified.
Provenance & Cultivar EvaluationVerified Label & Chemistry Profile

How This Bottle Is Rated: Provenance, Cultivar & Freshness Analysis

This bottle is rated on its verified origin transparency, Frantoio, Bosana olive variety fatty-acid and antioxidant profile, light-protective packaging (Dark Glass), and US FDA customs inspection history. Independent chemical lab testing (measuring Free Fatty Acidity, Peroxide Value, and Total Polyphenols) is added as bottles complete bench verification.

Retail Price & Size Comparison

Where to Buy Accademia Olearia il Novello

Store / RetailerBottle SizeShelf PriceUnit Price ($/L)Last VerifiedStore Link
Olive Oil Lovers500 mL (16.9 fl oz)$46.00$92.00/L2026-11-06Buy / View at Store
Geographic Traceability & Sensory Notes

Origin, Harvest & Sensory Profile

Single-Origin
Origin Country
Italy
Region / Mill Zone
Sardinia
Harvest Campaign
2025/2026
Sensory Intensity
Balanced
Olive Variety & Cooking Profile

Cultivar Fatty-Acid & Thermal Chemistry

Cultivar Encyclopedia
Declared Olive Cultivar(s)
Frantoio, Bosana
HIGH (300–500 mg/kg)
Oleic Acid (MUFA)
75%
Linoleic (PUFA)
6%
Oleic : Linoleic
12.5 : 1
Thermal Score
85/100
Expected Shelf Life
20 mos

Nutrition Facts

Serving Size: 1 tbsp (15 mL / 14g)

Calories120
Total Fat14g
Saturated Fat2g
Trans Fat0g
Polyunsaturated Fat (PUFA)1.5g
Monounsaturated Fat (MUFA)10g
Sodium0mg
Total Carbohydrate0g
Protein0g
Declared Ingredients
100% Extra Virgin Olive Oil
US FDA OASIS Customs Enforcement

FDA Import Refusal Check

All FDA Logs →
Zero Brand-Level FDA Import Refusals Matched

No US FDA OASIS customs import refusals were matched directly to Accademia Olearia.

Editorial Quality Audit • Pros & Cons

Accademia Olearia il Novello Strengths & Limitations

Positive Quality Signals (Pros)
  • ✓Single-origin traceability from Italy (Sardinia)
  • ✓UV-protective Dark Glass packaging helps preserve polyphenols and prevent photo-oxidation
  • ✓Disclosed olive cultivar (Frantoio, Bosana) with 75% monounsaturated oleic acid
  • ✓Clean US FDA OASIS customs record with zero brand-level port refusals
Watchouts & Label Gaps (Cons)
  • •Evaluated via Pre-Lab Trust Score provenance & cultivar chemistry model pending direct batch CDR OxiTester assay
Verified Bottle Q&A

Frequently Asked Questions

Is Accademia Olearia il Novello single-origin or a multi-country blend?

Accademia Olearia il Novello is a single-origin extra virgin olive oil sourced from Italy (Sardinia).

What olive cultivars and polyphenol levels does Accademia Olearia il Novello have?

Accademia Olearia il Novello is pressed from Frantoio, Bosana olives (Disclosed). Cultivated Frantoio, Bosana olives typically average 75% monounsaturated oleic acid. Exact total polyphenols (mg/kg) vary by harvest date and olive cultivar and are published once the bottle completes CDR FoodLab® bench testing.

How is Accademia Olearia il Novello packaged and does it protect against UV oxidation?

Accademia Olearia il Novello is packaged in Dark Glass. Dark Glass blocks damaging UV light on supermarket shelves, helping preserve chlorophyll and antioxidant polyphenols. Harvest campaign status: 2025/2026.

What is the Trust Score and Verdict for Accademia Olearia il Novello?

Accademia Olearia il Novello earns an Estimated Trust Score of 95/100 (Grade A+ — High Provenance & Packaging Score) with a Data Confidence Score of 95% (High Confidence: Origin, packaging, cultivar, harvest/lab status, and retail price/volume are verified.). An ultra-fresh Italy extra virgin olive oil pressed from Frantoio, Bosana olives.

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